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Wednesday, November 13, 2013

em + the kitchen - german chocolate cookies.

I decided I'd give you guys a bit of a break from all the fall flavors I've been overloading the blog with. Today's cookie is a classic: chocolate. You really just can't go wrong there. Add in coconut and pecans? Yes, I'm listening.
Also, they're made without flour so they're still a little gooey on the inside and are rich, rich, rich.

YUM. Let's get to it, shall we?
Today's take on a cake-turned-cookie comes from Real Simple mag.
I must say, though, that name is a little misleading. The recipe in and of itself is simple, but the batter doesn't go down without a fight. It's thiiiick and sticky. You might as well wait until they're in the oven to clean your hands of it all. It's gonna get everywhere.

Heat oven to 325* with the racks in the upper and lower thirds.
Whisk together the confectioners’
sugar, cocoa powder, and salt in a medium bowl.
Add the chopped pecans,
egg whites, condensed
milk, and vanilla extract and mix with a hand mixer
until just combined. Fold in the coconut and chocolate chips.
Drop 2 heaping tablespoonfuls of the dough 2 inches apart onto prepared baking sheets.
Bake for 18-22 minutes, rotating the baking sheets halfway through, until firm around the edges. Cool slightly
on the baking sheets, then serve warm or transfer to a wire rack to cool completely.

They're soft on the inside, crunchy on the outside, and delicious all over.

Tired of baking posts yet? Come back Saturday for a Things to Do in Dallas (and call me if you want to tag along!).
-e.